Honey Chicken Deep Fried with Batter
Submitted by brutus
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is the crispy honey chicken you crave from your favorite Chinese takeout spot, now in your own kitchen.
The secret is double-frying: coat chicken strips in a thick cornstarch batter, fry once to set the crust, then fry again at higher heat for maximum crunch.
While the chicken cooks, make the sauce with fresh ginger, sliced garlic, honey, and a hit of rice vinegar for tang.
Drizzle that glossy sauce over the piping-hot chicken and serve immediately over steamed rice.
Pro Tips
- Rest that batter: Letting the batter sit for 30 minutes gives the flour time to hydrate and the gluten to relax, creating a lighter, crispier coating.
- Fry in batches: Crowding the wok drops the oil temperature and makes soggy chicken. Keep batches small.
- Double fry for crunch: The first fry at lower temp cooks the chicken through. The second fry at high heat creates that crackling crust.
- Oil temp matters: Use a thermometer. First fry at 325°F, second fry at 375°F for best results.
- Sauce on the side option: For extra-crispy chicken that stays crunchy, serve the sauce on the side for dipping instead of drizzling.
Ingredients
Directions
MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
Allow the batter to sit, covered for at least 30 minutes.
Combine the chicken with the batter.
Heat a wok or large deep skillet until it is hot and add the oil for frying.
When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
You should do this in several batches.
Remove the chicken with a slotted spoon and drain on paper towels.
TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
Then add the rest of the sauce ingredients and simmer for 2 minutes.
Keep warm. Reheat the oil in the wok until it is very hot, but not smoking.
Deep-fry the chicken again until it is golden and crisp, about 1 minute.
Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately.
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